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Platinum Pudding / Jubilee Trifle

Introduction & method

June 2022 sees the 70th anniversary of Queen Elizabeth II's accession to the throne. To celebrate this, posh London grocers Fortnum and Mason organised a competition to create a dessert for the celebratory meal. They had done the same 70 years previously to create a main course which resulted in Coronation Chicken. This is my attempt at making the winner, Platinum Pudding. It's a big lemony, almondy trifle and it's delicious.

 Platinum Pudding / Jubilee Trifle Recipe

Prepare Your Mind


There are seven main elements to this and it can be quite overwhelming. You might be able to buy some of the elements if you can't face making everything. You'll need to allow plenty of time for the swiss roll, jelly, custard and chocolate shards to set. I recommend doing that on day one and then you'll only need about an hour for final assembly on the second day.

About the Quantities


The published recipe says it serves 20 and you'll need a 3½ litre / 6 pint glass bowl. I made mine in a 2 litre bowl and I halved the quantities. That turned out to be a mistake - I didn't have enough jelly, custard or coulis. This recipe includes adjusted quantities.

About the Sugar


The published recipe specifies at least three different types of sugar. I've simplified this to just use one, on the basis that it all gets melted anyway. Also I've cut down some of the quantities. When I mention 'sugar', you can use granulted or caster (powdered) sugar.

Make Lemon Curd


You can easily buy lemon curd, but making your own is quite easy and it tastes better. Heat a couple of centimetres (an inch) of water in a small saucepan. When it is boiling, place a heatproof bowl over the pan, making sure it doesn't touch the water. Place all the lemon curd ingredients in the pan and whisk continuously until the curd thickens. If you have a digital thermometer, you're aiming for a temperature of 77° C (171° F). This might take 10-15 minutes. When it's up to temp, transfer the curd to a cool bowl and set aside.

Make Swiss Roll Sponge


Preheat your oven to 160°C (320°F) for a fan/convection oven, 180°C (356°F) conventional, gas 4. NOTE: if you are making your own amaretti biscuits, make up the batter now and bake the biscuits along with the sponge. Line a Swiss roll tin with greaseproof paper. Using an electric mixer or stand mixer, beat the egg and sugar together. Try to get some air into the mixture, then fold in the flour with a spoon. Pour the mixture into the tin and swirl it round a bit to get an even layer. Bake it for 10-12 minutes until lightly golden. Test for doneness by inserting a skewer and if it comes out dry the sponge is cooked. Sprinkle sugar over the sponge and place another sheet of greaseproof paper over it. Invert the tin and remove it. Peel the paper from the underside of the sponge. When it's cooled a bit, use the paper to help you tightly roll the sponge. Wrap the roll in paper and place in the fridge to cool completely.

Amaretti Biscuits


You might be able to find these in a shop. If you're making your own, bake them along with the Swiss roll sponge. Beat the egg whites to soft peaks, fold in the sugar, almonds and amaretto or almond essence. You should have a smooth paste and it might be runnier than you expect. Line a baking sheet with greaseproof paper and lightly butter it. Use a spoon to place dollops of the mixture on the paper with plenty of space bewteen them. Bake for 15-20 minutes then cool on a wire rack.

Assemble the Swiss Roll


When the curd and the sponge are cool, unroll the sponge an trin the edges with a knife. Generously spread lemon curd all over it and roll the sponge up - not too tight or you'll squeeze out all of the curd. Wrap in paper again and place in the firdge until you're ready for it.

Make St Clement's Jelly


"Oranges and lemons, say the bells of St Clement's".
I've never seen this in the shops but it's quite easy to make. Prepare your gelatine leaves or powder according to the manufacturer's instructions. Use a bit more than recommmended because we want a firm set. I used a 12 gram sachet of powdered gelatine which is enough to set 450 ml of liquid. Use a vegetable peeler to peel strips of zest from an orange and a lemon. Add the zest to a saucepan along with the water and the sugar. Bring to a boil then simmer until the sugar is fully dissolved. Strain the syrup into a bowl and mix together with the gelatine and orange and lemon juice. Leave to cool and start to set for a couple of hours.

Assembly Part One


Unwrap the Swiss roll and cut half of it into thin slices. Use these to line the sides of the bowl, standing them upright so they are visible. Cut the rest of the roll into thicker slices and place them in one or two layers in the centre of the bowl. Pour the jelly all over the Swiss roll. Place the bowl in the fridge until the jelly has set fully - maybe an hour or two.

Make the Custard


I'm more than happy to admit that I am rubbish at making custard, so I recommend shop-bought instant custard. Make up 1 litre (about 2 pints) of custard according to the manufacturer's instructions, but use about 30% more powder because we want it to set pretty firm. When it has cooled a bit, pour it over the jelly and smooth the top with a spatula. Put the bowl back in the fridge. If you like, you can knock off for the day.

Jewelled Chocolate Shards


Break the chocolate into squares, place them in a microwave-safe bowl and cook on full power for 30 seconds. Stir the chocolate, give it another 30 seconds and stir again. Keep doing this until all the chocolate is melted, about 2-3 minutes. Spread the chocolate in a thin layer on a non-stick baking sheet. Sprinkle with candied peel and Jelly Tots if using. Put the tray in the fridge until the chocolate has set then transfer it to a chopping board and cut it into shards.

Chunky Mandarin Coulis


Drain the juice from all of the cans. You won't need it for this recipe. Heat the fruit from two tins in a small pan with the sugar. Cook for a few minutes until the fruit breaks down - you might want to help it with a fork or potato masher. Make a slurry of the arrowroot or cornflour by mixing it with an equal quantity of water. Put the cooked fruit into a bowl, add the slurry and the lemon juice and mix well. Stir in the drained fruit from the other two cans. Set aside until needed.

Cream


Using an electric hand whisk or stand mixer, whip the cream to stiff peaks.

Final Assembly


Spread the birscuits in an even layer over the custard. Save a few to break into crumbs for the top. Pour over the mandarin coulis and spread it smooth. Spoon the cream all over the top, sprinkle with amaretti biscuit crumbs and stand the chocolate shards in the cream.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Platinum Pudding / Jubilee Trifle on YouTube.

 
You might also like these recipes:

Rice Pudding

Maltloaf

Welsh Cakes

Ingredients & Info


SWISS ROLL
 2 large eggs
 50 grams sugar
 50 grams self-raising flour
LEMON CURD
 3 large egg yolks
 100 grams sugar
 70 grams unsalted butter
  pinch of salt
 zest and juice of large lemon
ST CLEMENT'S JELLY
 4 unwaxed lemons
 3 oranges
 150 grams sugar
AMARETTI BISCUITS
 2 large egg whites
 85 grams sugar
 85 grams ground almond
 1 tsp almond essence
CHUNKY MANDARIN COULIS
 4 x 300 gram tins mandarin segments
 45 grams sugar
 1 tsp arrowroot or cornflour
 juice of half a lemon
JEWELLED CHOCOLATE SHARDS
 100 grams white chocolate
 300 ml double (heavy) cream
 25 grams candied peel
 small handful of Jelly Tots™

UNITS:
Metric
US Customary/Imperial

Serves 10 
Prep time: 1 hour.
Cooling/setting time: 5 hours.
Cooking time: 30 minutes.
Total time: 6 hours 30 minutes.